Vunderbars from Rosie Daykin’s Butter Baked Goods

Listen to the interview.

The BUTTER BAKED GOODS cookbook by Rosie Daykin is a “pink-and-pistachio slice of heaven, packed with old time classics, rich in nostalgic flavors, that you will want to make over and over”.  Like these Vunderbars. Rosie says “This one is just as fun to say as it is to eat. Trust me when I tell you that it’s insanely good. Unless you don’t like peanut butter and chocolate. Then it’s bloody awful.”



1. In a large bowl, combine the chocolate wafer crumbs, icing sugar, Rice Krispies, oats and salt. Set aside.

2. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the peanut butter and butter. Pour over the chocolate crumb mixture. Use a spatula or large spoon to mix until well combined. Press the mixture into the prepared pan firmly and evenly. Smooth the top with a bench scraper or offset spatula.

3. In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate chips. Pour over the base and spread evenly. Tap the pan on the countertop to help smooth and level it. Place the pan in the refrigerator to chill.

4. In two separate saucepans over low heat or in two separate bowls in the microwave for 20 to 30 seconds, melt the milk chocolate chips and 1/4  cup peanut butter.

5. Remove the pan from the refrigerator and use a small spoon, or the small piping bag to drizzle the melted chocolate over the chocolate layer in a haphazard fashion—have some fun with it! Then repeat with the melted peanut butter.

6. Refrigerate for at least 2 hours, or overnight.

7. Run a small knife along the two edges of the pan that do not have parchment  handles. Carefully remove the slab from the pan and cut into approximately 2×1 inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.

These bars will keep in an airtight container in the refrigerator for at least 2 weeks or in the freezer for up to 3 months

Yield: Makes: 24 bars

What's Needed:


9×9 inch baking pan buttered and lined with parchment paper, small piping bag fitted with a small round tip (optional)

4 cups chocolate wafer crumbs

 2 1/2 cups icing sugar

 2 cups rice krispies

 1 cup large-flake rolled oats

 1/2 teaspoon salt

 3 1/2 cups smooth peanut butter

 3/4 cup butter

 1 cup dark chocolate chips


1/4 cup milk chocolate chips

 1/4 cup smooth peanut butter

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